Madeleines de Commercy
Serves 5
Ingredients
- 8 medium free range eggs
- 4 medium free range egg yolks
- 2 scant teaspoons vanilla syrup
- 275g caster sugar
- 250g plain flour
- a pinch of salt
- 4 teaspoons baking powder
- 300g unsalted butter, clarified
For that Hot Chocolate Sauce & Vanilla Stock syrup
- 450ml water
- 450g white sugar
- 110g trimoline sugar
- 320ml whipping cream
- 130ml sunflower oil
- 320g dark chocolate (70%)
Method
- Whisk together the egg, yolk, vanilla syrup and sugar until thick and creamy.
- Sieve together the flour, salt & baking powder.
- Fold the flour mix into the whisked egg mixture.
- Add the melted butter and fold in until smooth.
- Chill the mixture for at least 2 hours before use.
- Refrigerate the Madeleine moulds.
- Preheat the oven to 210*C
- Brush the chilled moulds with butter and dust with flour.
- Transfer the Madeleine batter to a piping bag and pip into each mould, just filling it.
- Bake for 3 minutes.
- Switch the oven off for three minutes.
- Reduce heat to 190*C and bake for a further 3 minutes.
- Remove from the oven and allow to cool.
Method for the vanilla syrup
- Combine the water and the sugars and boil for 1 minute.
- Allow to cool.
- Once cooled puree with 1 or 2 whole vanilla pods
Method for Chocolate Sauce
- Combine 250ml vanilla syrup with the oil and cream, and boil.
- Add the chocolate and remove from the heat.
- Mix together thoroughly.
- This sauce must be served hot.